Tandoori Salmon on Cumin-scented Basmati Rice

For a fresh take on salmon try this spicy version.

Tandoori marinade: Serves 6-8

3 lb fresh salmon cut into 6-8 oz fillets
1 1/2 tablespoon cumin seeds
1 1/2 tablespoon black peppercorns
3 black cardamom pods, seeds only
1 tablespoon green cardamom pod seeds only
1 teaspoon whole cloves
3 fresh hot green chilies, seeded and coarsely chopped
2 cloves garlic, peeled and coarsely chopped
1 1/2 inch piece of fresh root ginger, peeled and coarsely chopped
1 1/2 teaspoon salt
1 tablespoon mild chili powder or paprika
1 cup plain yoghurt
4 tablespoons sunflower oil
1 tsp ground turmeric
2 tblsp tomatoe paste

Combine the cumin seeds, peppercorns, cardamom seeds, and cloves. Toast gently for 2 minutes on low heat and grind to a fine powder. In a food processor combine the chilies, garlic cloves, root ginger, salt, chili powder (or paprika), tumeric, yoghurt tomato paste and sunflower oil then blend to a paste. Add the ground spices and mix thoroughly to form a marinade.  Coat salmon liberally and let sit for 2-4 hours.Bake in 375 degree oven for 10-15 min.

Basmati Rice

• 3 cups basmati rice
• 1 tablespoon cumin seeds
• 2 cloves minced garlic
• Salt
• 1 tablespoon butter

Sauté cumin seeds and garlic lightly on low heat for about 1 minute. Add rice and coat with butter, add 6 cups water, bring to boil, cover and reduce heat to low. Cook for approx 10 minute. Fluff with fork. Serve immediately.

Cucumber Slaw

• 1 english cucumber
• 1 small red onion
• 10 mint leaves
• 1 oz white vinegar
• 1 tsp sugar
• Salt and pepper to taste

Seed cucumber and slice into thin strips. Dice red onion into ¼ inch cubes. Chiffonade mint and combine with cucumber and onion. Add vinegar , sugar and seasonings. Chill for 1 hour.